Bradywine tomato slices from the garden on multi-grain toast with shaved Parmesan and chiffonade of basil. Drizzle with extra-virgin olive oil, season with salt & pepper. Total impulse snack. Time involved: 3 minutes, mostly waiting for bread to finish in the toaster.
A memory from childhood stands out: Playing in the garden and running smack into a garden spider’s web. Well, not actually into the web, but pulling up just short, like in a cartoon with heels dug into the dirt and a screeeeech! And finding myself looking right into the eyes of the biggest spider I’d [...]
If you’ve spent any time at all reading recipes you haven’t escaped the standard admonition when preparing beets to be sure to use the beet greens. Not only tasty, are these greens we’re told, but so darned good for you as well. To which I respond: Have you ever tried actually cooking the greens that [...]
Tags: beets
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
© 2009 The Slow Cook — Design by Keri Marion
